Ingredients for Pomegranate Pie
- Gingersnap Cookies
- Butter
- ¼ teaspoon salt
- ¼ cup powdered sugar
- Unflavored Gelatin
- Pomegranate Juice
- Lime Juice
- Lime zest (amount to taste)
- Pomegranate seeds (for garnish)
- Heavy Cream
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How to Make Pomegranate Pie
- Preheat oven to 350°F (175°C).
- **Make the Crust:**
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons (3 ounces) melted unsalted butter, and ¼ teaspoon salt. Mix until evenly moistened.
- Press crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 12 minutes, or until lightly browned. Remove from oven and let cool completely on a wire rack.
- **Prepare the Bottom Layer:**
- In a small saucepan, whisk together ¼ cup granulated sugar and 1 tablespoon unflavored gelatin.
- Add ½ cup pomegranate juice and 1 tablespoon pomegranate zest. Cook over medium heat, whisking constantly, until sugar and gelatin are completely dissolved (about 5 minutes).
- Refrigerate for 15 minutes to slightly thicken.
- Gently stir in 1 cup pomegranate seeds. Pour into the cooled pie crust.
- Refrigerate for at least 45 minutes to set.
- **Make the Top Layer:**
- In a small bowl, sprinkle 1 teaspoon unflavored gelatin over ¼ cup pomegranate juice. Let stand for 5 minutes to soften, then microwave in 20-second intervals, stirring until dissolved.
- Meanwhile, in a large bowl, beat 2 cups heavy cream and ¼ cup powdered sugar with an electric mixer until soft peaks form.
- Gradually add the cooled pomegranate gelatin mixture to the whipped cream, beating on low speed until combined, then increase speed and beat until stiff peaks form.
- Remove the pie from the refrigerator. Spread the whipped cream topping evenly over the pomegranate layer.
- Garnish with lime zest and additional pomegranate seeds.
- Refrigerate for at least 2 hours, or until completely firm before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
85 g
Sugar
758g
Fat
632g
Carbs
107g
